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Methods of analysis of commercial fertilizers, cattle foods, dairy products, sugar and fermented liquors

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Dairy Product Technology Recent Advances

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;

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Dairy Foods

relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food;

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Fermented Foods of Latin America

Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it;

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Fermented Foods of Latin America

Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it;

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Manufacturing Yogurt and Fermented Milks

dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd;

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Fermented Milk and Dairy Products

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their;

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Fermented Milks

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks;

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Bacteriophages in Dairy Processing

Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth;

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Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Handbook of Animal-Based Fermented Food and Beverage Technology

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet;

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Lactic Acid in the Food Industry

and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen;

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Toxicants in Terrestrial Ecosystems

of organic, organometallic and inorganic compounds in soils, animals, crops, plants, grains, dairy products and processed foods. Animal feed and;

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Innovations in Traditional Foods

and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;

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Fermented Foods

overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition;

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Traditional Foods

fruit and vegetable products, cereal products, meat and dairyproducts, with entries by food technologists with experience of the

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Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet;

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Handbook of Dairy Foods Analysis

Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized;

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Applied Dairy Microbiology

microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods;

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Innovations in Technologies for Fermented Food and Beverage Industries

in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Starter Cultures in Food Production

of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat;

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Beneficial Microbes in Fermented and Functional Foods

In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A;

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